I recently made a cake for a baby shower. They didn’t have a specific design in mind, just something simple, a vanilla cake with a baby theme. I find free reign both exciting and daunting, especially if I don’t know the recipient really well. I love coming up with a creative design, but I worry that it won’t be what they expected. However, I try to keep in mind that if they wanted something in particular they would have asked for it. So I let my mind start whirling!
I didn’t have a lot of time for this order, just a few days from request to delivery, so I opted not to try and make any figures for the top of the cake. I went online to search for some ideas and settled on a onesie. It was a simple shape, relatively easy to frost with a standard buttercream, and allowed for some creative flare in the decorating of the onesie. I also kept the colours fairly simple, and since I don’t think they knew if the baby was a boy or girl, I stayed away from pink and blue; I also steered away from the back-up colours of yellow and green, opting for a pale orange instead.
The vanilla cake recipe I used called for four egg whites, and no yolks. Often a recipe will call for both, just mixed in separately. However, this one was only whites, so I had four yolks to use somehow. It didn’t take me long to remember the fantastic chocolate chip cookie recipe I learned from the King Arthur Flour class I took last year: Thousand Layer Chocolate Chip Cookies, by Sarah Copeland.
So for part two of this double feature I give you a taste (so to speak) of the delectable, super chewy cookies that I have been waiting to make, because I didn’t know what I would do with four egg whites!
To make these, you mix the dough and separate it into three parts. After the dough has chilled, you layer the dough with shards of real chocolate (not chocolate chips), and cut them out with a two inch cookie cutter. There are no egg whites in this recipe at all. Yolks give cookies chewiness, whites give crispiness, hence the amazing chewiness of these cookies – as long as they’re not overbaked! It was a nice bonus to be able to make these cookies as a result of the cake order, I love when things work out so well!